Everybody knows a three bean salad. This version uses less oil and sugar and is just as tasty.

1. Place green beans in 2 cm of water in a small pot and bring to the boil.
2. Reduce the heat and simmer for 10 minutes or until just tender, but still bright green. Drain well.
3. Mix the green and tinned beans, onion and red pepper together.
4. Mix the remaining ingredients. Stir into the bean mixture and refrigerate for 1 hour or overnight.
5. Serve as a side dish or salad.
Tip
1. To soften the strong flavour of raw onion, cover with boiling water and allow to stand for a few minutes. Drain well and use as above.
This recipe is in Cooking from the heart 1. Download PDF recipe book here.
Ingredients
Directions
1. Place green beans in 2 cm of water in a small pot and bring to the boil.
2. Reduce the heat and simmer for 10 minutes or until just tender, but still bright green. Drain well.
3. Mix the green and tinned beans, onion and red pepper together.
4. Mix the remaining ingredients. Stir into the bean mixture and refrigerate for 1 hour or overnight.
5. Serve as a side dish or salad.
Tip
1. To soften the strong flavour of raw onion, cover with boiling water and allow to stand for a few minutes. Drain well and use as above.
This recipe is in Cooking from the heart 1. Download PDF recipe book here.